Kale Caesar Salad
By Morgan BollingPublished on October 5, 2014
Time
55 minutes, plus 20 minutes refrigerating
Yield
Serves 4
Ingredients
Salad
12 ounces curly kale, stemmed and cut into 1-inch pieces (16 cups)1 ounce Parmesan cheese, grated (½ cup)Croutons
3 ounces baguette, cut into ¾-inch cubes (3 cups)2 tablespoons extra-virgin olive oil ¼ teaspoon pepper ⅛ teaspoon saltDressing
½ cup mayonnaise ¼ cup grated Parmesan cheese 2 tablespoons lemon juice 1 tablespoon white wine vinegar 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 3 anchovy fillets, rinsed1 garlic clove, minced½ teaspoon salt ½ teaspoon pepper ¼ cup extra-virgin olive oilBefore You Begin
The kale leaves must be dressed at least 20 minutes (or up to 6 hours) before serving.
Instructions
- Place kale in large bowl and cover with warm tap water (110 to 115 degrees). Swish kale around to remove grit. Let kale sit in warm water bath for 10 minutes. Remove kale from water and spin dry in salad spinner in multiple batches. Pat leaves dry with paper towels if still wet.
- Adjust oven rack to middle position and heat oven to 350 degrees. Toss all ingredients together in bowl. Bake on rimmed baking sheet until golden and crisp, about 15 minutes. Let croutons cool completely on sheet. (Cooled croutons can be stored in airtight container at room temperature for up to 24 hours.)
- Process mayonnaise, Parmesan, lemon juice, vinegar, Worcestershire, mustard, anchovies, garlic, salt, and pepper in blender until pureed, about 30 seconds. With blender running, slowly add oil until emulsified.
- Toss kale with 3/4 cup dressing in large bowl. Refrigerate dressed kale for at least 20 minutes or up to 6 hours. Toss Parmesan and croutons with dressed kale. Serve, passing remaining 1/4 cup dressing at table.
for the salad
for the croutons
for the dressing
Time
55 minutes, plus 20 minutes refrigeratingYield
Serves 4Ingredients
Salad
12 ounces curly kale, stemmed and cut into 1-inch pieces (16 cups)
1 ounce Parmesan cheese, grated (½ cup)
Croutons
3 ounces baguette, cut into ¾-inch cubes (3 cups)
2 tablespoons extra-virgin olive oil
¼ teaspoon pepper
⅛ teaspoon salt
Dressing
½ cup mayonnaise
¼ cup grated Parmesan cheese
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
3 anchovy fillets, rinsed
1 garlic clove, minced
½ teaspoon salt
½ teaspoon pepper
¼ cup extra-virgin olive oil
Test Kitchen Techniques
Ingredients
Salad
12 ounces curly kale, stemmed and cut into 1-inch pieces (16 cups)
1 ounce Parmesan cheese, grated (½ cup)
Croutons
3 ounces baguette, cut into ¾-inch cubes (3 cups)
2 tablespoons extra-virgin olive oil
¼ teaspoon pepper
⅛ teaspoon salt
Dressing
½ cup mayonnaise
¼ cup grated Parmesan cheese
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
3 anchovy fillets, rinsed
1 garlic clove, minced
½ teaspoon salt
½ teaspoon pepper
¼ cup extra-virgin olive oil
Test Kitchen Techniques
Ingredients
Salad
12 ounces curly kale, stemmed and cut into 1-inch pieces (16 cups)
1 ounce Parmesan cheese, grated (½ cup)
Croutons
3 ounces baguette, cut into ¾-inch cubes (3 cups)
2 tablespoons extra-virgin olive oil
¼ teaspoon pepper
⅛ teaspoon salt
Dressing
½ cup mayonnaise
¼ cup grated Parmesan cheese
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
3 anchovy fillets, rinsed
1 garlic clove, minced
½ teaspoon salt
½ teaspoon pepper
¼ cup extra-virgin olive oil
Test Kitchen Techniques
Why This Recipe Works
Kale is notorious for being fibrous and tough. In order to break down the leaves and make them more palatable, we soaked them in a warm water bath. Marinating them in the Caesar dressing in the refrigerator gives the salad time to cool back down and the flavors time to meld together. To balance the strong flavor of kale, our dressing is extra-potent, with a stronger dose of lemon juice and anchovies than is typical.
Before You Begin
The kale leaves must be dressed at least 20 minutes (or up to 6 hours) before serving.
Instructions
- Place kale in large bowl and cover with warm tap water (110 to 115 degrees). Swish kale around to remove grit. Let kale sit in warm water bath for 10 minutes. Remove kale from water and spin dry in salad spinner in multiple batches. Pat leaves dry with paper towels if still wet.
- Adjust oven rack to middle position and heat oven to 350 degrees. Toss all ingredients together in bowl. Bake on rimmed baking sheet until golden and crisp, about 15 minutes. Let croutons cool completely on sheet. (Cooled croutons can be stored in airtight container at room temperature for up to 24 hours.)
- Process mayonnaise, Parmesan, lemon juice, vinegar, Worcestershire, mustard, anchovies, garlic, salt, and pepper in blender until pureed, about 30 seconds. With blender running, slowly add oil until emulsified.
- Toss kale with 3/4 cup dressing in large bowl. Refrigerate dressed kale for at least 20 minutes or up to 6 hours. Toss Parmesan and croutons with dressed kale. Serve, passing remaining 1/4 cup dressing at table.
for the salad
for the croutons
for the dressing
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